Sugar-Free Sweet Corn Soup
Indulge in the comforting warmth of this Sugar-Free Sweet Corn Soup, a wholesome, naturally sweetened delight perfect for cozy nights or light lunches. Made with fresh sweet corn, aromatic garlic, sautéed onions, and celery, this healthy soup is simmered in flavorful vegetable stock, creating a velvety, rich texture without the need for added sugar. An optional splash of unsweetened almond milk lends additional creaminess, while a garnish of fresh parsley adds a bright, herbal touch. Ready in just 40 minutes, this quick and easy recipe is ideal for anyone seeking a healthy, vegan, and gluten-free option without compromising on flavor. Serve it as a standalone dish or pair it with crusty bread for a satisfying meal. Keywords: sugar-free sweet corn soup, healthy vegan soup, gluten-free corn soup, creamy corn soup without cream.
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Recipe Information
Ingredients
- 3 ears Fresh sweet corn
- 4 cups Vegetable stock
- 1 medium Yellow onion
- 2 cloves Garlic
- 2 pieces Celery stalks
- 2 tablespoons Olive oil
- 0.5 teaspoons Black pepper
- 1 teaspoons Salt
- 2 tablespoons Fresh parsley
- 0.5 cups Unsweetened almond milk (optional)
Instructions
Shuck the corn and carefully cut the kernels off the cob using a sharp knife. Set aside the kernels. If desired, save the cobs for extra flavor during cooking.
Dice the yellow onion, mince the garlic, and slice the celery stalks into small pieces.
Heat the olive oil in a large pot over medium heat. Add the diced onion, minced garlic, and sliced celery. Sauté for 5-7 minutes until the vegetables are soft and fragrant.
Add the sweet corn kernels to the pot and stir well. If using, place the reserved corn cobs in the pot for added flavor.
Pour in the vegetable stock, bring the mixture to a boil, and reduce the heat to a simmer. Let it cook for 15 minutes, stirring occasionally.
Remove the corn cobs (if used) and use an immersion blender to carefully puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until creamy, then return it to the pot.
If desired, stir in unsweetened almond milk to add extra creaminess. Add salt and black pepper to taste.
Simmer the soup for an additional 5 minutes to allow the flavors to meld. Adjust seasonings as needed.
Ladle the soup into bowls, garnish with freshly chopped parsley, and serve warm.
Nutrition Facts
Calories |
925 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.1 g | 53% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4802 mg | 209% | |
| Total Carbohydrate | 125.3 g | 46% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 39.4 g | ||
| Protein | 28.4 g | 57% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 444 mg | 34% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 2965 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
